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My life as a Teacher genotype  This thread currently has 5,955 views. Print Print Thread
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Katsy
Wednesday, September 16, 2009, 1:01pm Report to Moderator Report to Moderator

+ Teacher +
Autumn: Harvest, success.
Posts: 393
Location: Mississippi
Quoted from Cora37
Thank you!  I'm just trying to learn how to put all these foods together to actually make something tasty.  It really helps reading what you guys actually eat.


Ghee makes **everything** good!!

I make salmon/tuna patties (I haven't put the recipe in the TypeBase, because I keep forgetting to measure my ingredients -- I just eyeball it) with a can of tuna, an egg, about 1/2 c. cooked rice, diced onion to taste (probably 1/4 c.; or use onion powder), some garlic or garlic powder, salt to taste, cilantro or parsley if you have it; and if it's too moist, add in some rice flour to thicken it up. Form them into patties and cook in a few tablespoons of ghee (or compliant oil), flipping once half-way through. YUM!!!!

I put ghee on my broccoli when cooked -- YUM! Saut sliced squash & onions in ghee -- YUM! Spread a rice cake with ghee, top with 1 Tbsp. of peanut butter plus a tsp. of honey -- YUM! Ghee makes *everything* ghood!!  


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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Gumby
Wednesday, September 16, 2009, 1:11pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
Posts: 655
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Location: BC Canada
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Cora there is a teacher recipe thread somewhere too, that would be worth having a look at if you are looking for ideas.  I'll see if I can find it....


Embracing my A-ness! (Ok, that is waaaay better in print than it is out loud! )

A+Sec Teacher follwing GT3/SWAMI diet
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Gumby
Wednesday, September 16, 2009, 1:13pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
Posts: 655
Gender: Female
Location: BC Canada
Age: 49
Here it is!

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GTDdiet/m-1202090131/

to get to it, just go to the top of this genotype forum and there is a 'sticky' thread called Link to GT Recipe Threads.  Then you will find the teacher one.  Lots of good stuff in there!  


Embracing my A-ness! (Ok, that is waaaay better in print than it is out loud! )

A+Sec Teacher follwing GT3/SWAMI diet
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Cora37
Wednesday, September 16, 2009, 3:18pm Report to Moderator Report to Moderator

A+ Explorer
Early Spring: Awareness, desire.
Posts: 16
Quoted from Katsy


Ghee makes **everything** good!!

I make salmon/tuna patties (I haven't put the recipe in the TypeBase, because I keep forgetting to measure my ingredients -- I just eyeball it) with a can of tuna, an egg, about 1/2 c. cooked rice, diced onion to taste (probably 1/4 c.; or use onion powder), some garlic or garlic powder, salt to taste, cilantro or parsley if you have it; and if it's too moist, add in some rice flour to thicken it up. Form them into patties and cook in a few tablespoons of ghee (or compliant oil), flipping once half-way through. YUM!!!!

I put ghee on my broccoli when cooked -- YUM! Saut sliced squash & onions in ghee -- YUM! Spread a rice cake with ghee, top with 1 Tbsp. of peanut butter plus a tsp. of honey -- YUM! Ghee makes *everything* ghood!!  


need to find and buy Ghee and then invest in the company!     I love salmon patties but never used tuna and rice.  Thank you for the tips!  I will try the Salmon/tuna patties.  And use Ghee on everything else!

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Cora37
Wednesday, September 16, 2009, 3:24pm Report to Moderator Report to Moderator

A+ Explorer
Early Spring: Awareness, desire.
Posts: 16
Quoted from Gumby
Here it is!

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GTDdiet/m-1202090131/

to get to it, just go to the top of this genotype forum and there is a 'sticky' thread called Link to GT Recipe Threads.  Then you will find the teacher one.  Lots of good stuff in there!  


I LOVE YOU!  

Thats exactly what I was looking for!  I missed the stickies.  I had wondered since D'Adamo has divided us into groups if we'd ever see a Teacher, Warrior, Hunter.. etc. mini books with recipes.  

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Katsy
Wednesday, September 16, 2009, 3:41pm Report to Moderator Report to Moderator

+ Teacher +
Autumn: Harvest, success.
Posts: 393
Location: Mississippi
Quoted Text
need to find and buy Ghee and then invest in the company!  


I've never bought ghee (never looked for it, either -- I'm optimistic to a point, but no grocery within easy distance from me even stocks carob chips, and barely has soy milk, so I'm just being realistic). Also, some people say that store-bought ghee doesn't taste that great.

It's easy to make, though -- get some unsalted butter, and melt it in a pan over medium/medium-high heat. It will melt and froth, and eventually stop crackling. Watch it at this point, because you don't want to burn it. Anyway, all the milk solids will sink to the bottom (and burn if you're not careful), leaving you with pure butterfat. Pour it through a colander lined with cheesecloth into a bowl (it will be hot, so probably should use a glass or metal bowl, not plastic or anything that will melt or break), and there ya go!

If you've made it right (or eat it fast enough), you won't have to refrigerate it, because it will last at room temperature for several weeks or maybe even months. If you're concerned about it, you can keep it in the fridge, though, and just leave out a bit to use, so it will be a spreadable consistency if you want it soft. Keep it covered, and don't contaminate it with either water or bits of food (use a clean spoon to dip it out).


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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C_Sharp
Wednesday, September 16, 2009, 6:11pm Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
Sa Bon Nim
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Quoted from Cora37
Thats exactly what I was looking for!  I missed the stickies.  I had wondered since D'Adamo has divided us into groups if we'd ever see a Teacher, Warrior, Hunter.. etc. mini books with recipes.  


With SWAMI it is possible to create a book of recipes customized to your personal diet plan.


MIfHI                            I follow a SWAMI diet.
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Chloe
Wednesday, September 16, 2009, 7:53pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,275
Gender: Female
Location: Northeast USA
Age: 71
Here's some info about ghee.

Great for cooking
Ghee has a very high smoke point (~400 F) and is considered one of the best oils for baking, sauting and deep frying. When you saut with butter, the milk solids precipitate to the bottom of the pan and they burn to produce a bad smell, appearance and taste. Ghee does not contain milk solids and it is very stable at high heat. In fact, ghee gets richer in flavor as you heat it!

On the other hand, vegetable oils burn when cooked. There is now developing controversy in medical science about which oils are better for us. Traditional cooking oils in all cultures have been ghee, coconut oil, or lard. The saturated fats hold up under heating, and ghee has been used for thousands of years. Proper use of food is a cultural achievement that takes thousands of years to perfect, whereas medical science changes its ideas of what is important every couple of decades.
Casein- and Lactose-Free
Casein and lactose are removed from butter during the clarification process, making ghee suitable for people allergic to dairy or with casein or lactose intolerance. When people are reacting to dairy, it is because they can not properly digest the casein (the protein) or lactose (the sugar) in the milk. Since ghee is clarified, it does not have any protein or sugar in it. As such, unless a person is extremely sensitive, consuming ghee will be fine, even if dairy is not.

Shelf Stable
A well-prepared ghee has very little moisture content and it is shelf-stable. You do not need to refrigerate it for 2-3 months if you keep it in an airtight container. This makes it suitable to carry while traveling or camping. When kept in refrigerator, ghee can last up to a year. Aged ghee is considered to have healing properties. Some families in India have ghee which is over 100-year old. Such an old ghee is rare and is very expensive.

Rich Flavor
Ghee has a rich, sweet and deliciously nutty flavor. A little amount of ghee adds a lot of flavor to the food. One tablespoon of ghee can replace up to three tablespoons of oil or butter in your recipe.

Ayurvedic Usage
A ghee which has been properly washed accordingly to Ayurvedic specifications is very beneficial in healing the skin. A small amount of ghee applied to belly button nourishes the entire body and is especially helpful is healing dried lips. Ghee has slightly alkalizing effect on the body whereas butter has a slightly acidifying effect. Ghee is widely used in Ayurvedic massages and supplements. Ghee keeps skin soft, smooth and lubricated.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Chandon
Thursday, September 17, 2009, 12:55am Report to Moderator Report to Moderator

38% Explorer (SWAMIXpress), Rh-, taster
Ee Dan
Posts: 772
Gender: Female
Location: Connecticut
Age: 50
Hi,
Another issue with noncompliant dairy for A types is that our blood type reads milk as being like B blood and has an immune response, something Dr. D mentions in the ER4YT book. If I eat the dairy that my SWAMI gives me or even the Explorer dairy, much like the BTD dairy for type A's, I don't get asthma. If I eat noncompliant dairy (based on my SWAMI), I have trouble breathing.
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Cora37
Friday, September 18, 2009, 2:38am Report to Moderator Report to Moderator

A+ Explorer
Early Spring: Awareness, desire.
Posts: 16
Thank you Katsy, I never knew how it was made.  

C_sharp, I didn't know that you could do that.

Thanks for the info Chloe.  WOW, I had no idea of this.........
Ayurvedic Usage
A ghee which has been properly washed accordingly to Ayurvedic specifications is very beneficial in healing the skin. A small amount of ghee applied to belly button nourishes the entire body and is especially helpful is healing dried lips. Ghee has slightly alkalizing effect on the body whereas butter has a slightly acidifying effect. Ghee is widely used in Ayurvedic massages and supplements. Ghee keeps skin soft, smooth and lubricated.


I have started to love Silk Soy Vanilla, I hope that's okay to use?  I don't see it listed in the GTD book under teachers and under dairy.  

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Ribbit
Friday, September 18, 2009, 3:47am Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
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Location: Atlanta, Georgia
Age: 36
Check the ingredients.  Does it have sugar and thickeners?  Some of those thickeners are pretty awful.

Note:  I always cook my ghee on LOW.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Cristina
Tuesday, September 29, 2009, 6:52am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
I did my shopping today and bought for the first time what Woolies had listed as fresh Loganberries.  I have just had a couple and they hit you with a sweetish taste and then some sort of fishy taste, cannot quiet describe it.  I checked typebase and the loganberry described there is completely different to what I bought.  Unless mine are not ripe.  These berries are more like litchis, but with a smaller seed inside, smoother skin and creamy colour shell with brown dots.  Is that what an unripe Loganberry is suppose to look like?

Or is it again another case of US to Australia sharing same name for different food stuff.  




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Cristina
Tuesday, September 29, 2009, 7:53am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
OK, what's in a 'n'?  What I bought is longanberries not loganberries.  Can I blame it on DH?  I usually take my time doing the shopping, reading all the labels, looking at the names,  but today I had him pressing me to hurry up!!

Loganberry is a type of litchi (lytchee in aussieland), inside looks like a Lytchee, but tastewise, I prefer the Lytchees, I could eat hips of those, but not these Longanberrys.  Since Lytchees are a black dot for me, I am assuming these Longanberries will also be.  Not that I will be looking for them in a hurry ...  




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Cristina
Tuesday, September 29, 2009, 8:30am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
I do not think I am having a good time today!!  I also bought some Mullet (yes, also first time).  Mullet is a diamond in my Swami, so I was very pleased with myself, it was also fairly cheap, one of the cheapest fish on display.  Somebody else was buying it too, and we engaged in conversation.  He reckons he has it all the time, it is seasonal so when it is there, he grabs it.  He advised to condiment it with a bit of flour, spices and grill it with a bit of oil. Yummy!

I grind some millet grains (neutral in swami), mixed with rice bran, spiced it up with coriander, paprika, salt, basil and thyme. It is under the grill right now!!  But, I checked Typebase and my mullet, I think has red or pinkish flesh.  I think typebase recommends the white flesh one!!  Mmmmm, I wish I could carry typebase with me, but then I will have to leave DH home, if he is complaining now, he will have a fit if I carry the encyclopedia with me to the shops!!!!

What do you think, which is the Mullet you eat there?  Anyone? ...




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Cristina
Tuesday, September 29, 2009, 10:27am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
The Mullet was OK I guess, a bit on the dry side.  The flesh became pretty white when cooked, so I am not sure what kind of Mullet was.  It was definitely  Mullet though, no spelling mistakes here.

I had one of them on a bed of steamed brown rice, spiced up with garlic, onion, curry powder and sea salt.  Alfalfa sprouts, rocket mixed greens and fresh parsley toned up with olive oil and lemon completed a yummy meal.  Ah, yes, I sprinkled a few drops of tamari sauce over the rice and fish to push the dish over the diamond side ...

It must have been OK cause DH had a few fillets and did not grab for the mayonaise!!  




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Kumar
Tuesday, September 29, 2009, 12:20pm Report to Moderator Report to Moderator

A1, Rh-ve, Teacher, ISTP
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Hi Cristina

Any major changes in your food regime after you did Swami (as compared to the earlier version of Teacher diet)? I am not familiar with different types of fishes and cheeses, as we do not eat so many varieties here. But it might be worth sharing what major food changes did Swami make and for what possible reason?



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Cristina
Tuesday, September 29, 2009, 1:04pm Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
I hear you Kumar, at the moment I am typing my Swami lists over existing teacher spreadsheet, so I can identify the differences as I type over.  I am doing the fish at the moment and I just noticed that the sea trout moved from Avoid to Diamond.  Quite a jump!!
Also Atlantic Mackarell went from BlackDot to SF!  In fact all the trouts jumped into the SFs.
It also promoted and demoted a few other fishes, but within the diamonds and superfoods.
The Alabone has disapIpeared to the bottom of the sea maybe.  I will not be searching for it!

Try to figure out why these changes so far and post here.  I will carry on typing the lists to see what else I can spot...

Kumar I will report on the cheeses as soon as I get to them. ...




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Katsy
Tuesday, September 29, 2009, 1:07pm Report to Moderator Report to Moderator

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Posts: 393
Location: Mississippi
Quoted from Ribbit
Note:  I always cook my ghee on LOW.


My stove must be cooler than yours -- last time I made ghee, I took the butter out of the fridge and put the burner on "low" so it would start melting/cooking, and it wouldn't hurt it if I forgot it; and 15-20 minutes later when I checked on it, it was not even totally melted! So I kicked it up a notch, to medium.


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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Andrea AWsec
Tuesday, September 29, 2009, 1:17pm Report to Moderator Report to Moderator

SWAMI INFJ Warrior Taster
Kyosha Nim
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I have a had a few batches that don't get firm once cooled. I wonder if I am not cooking it long enough?


MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
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Mayflowers
Tuesday, September 29, 2009, 1:40pm Report to Moderator Report to Moderator
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Quoted from Andrea AWsec
I have a had a few batches that don't get firm once cooled. I wonder if I am not cooking it long enough?


That's odd.  Do you cook it until the solids on the bottom of the pan are light brown? That's when I turn it off then remove the pan from that burner to a cool one or it will keep cooking and the solids will burn. And that's bad. (Cancer) Shouldn't eat anything burned..I then strain it and put it in the refrigerator. I dont' keep it out. Fats are very sensitive to becoming carcinogenic when they get rancid, (and you can't even smell it)  and I'm not taking any chances. So I thought maybe you keep it out and your kitchen was hot so it didn't solidfy.??

And that's Fun in the kitchen!
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dvddoodle99
Saturday, July 13, 2013, 6:54pm Report to Moderator Report to Moderator
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Really appreciate your diary. Do you happen to have a great recipe for FLAX BREAD
to share?  Your story is an inspiration. Still struggling on becoming as good a
disciple as I am  (Pr)Teacher. I am an unequivocal believer in Blood Type/Genotype.
David
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Lola
Saturday, July 13, 2013, 7:02pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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